Southwest Chicken Skillet
This was one of those “my oven is full of bread, what can I cook on the stovetop?” inspired dinners. It’s quick, easy, and a great use for leftover rice. Hubby absolutely declared this one a keeper. I served it with a side of Bush’s Grillin’ Beans, the Black Bean Fiesta flavor, which were…okay–better when mixed with the rice. I’m sure we’ll be making this again.
- 2 boneless, skinless chicken breasts
- 2 cups cooked brown rice
- 1 cup your favorite salsa (I prefer something with a kick)
- pinch each of: kosher salt, pepper, chili powder, cumin, garlic powder
- 1 tablespoon olive oil
- In a large skillet, heat the oil over medium heat.
- Meanwhile, season both sides of your chicken breasts. I don’t have any real measurements, just however much spice you like.
- Lay each chicken breast in the skillet and cook approximately five minutes. You’re going for some good caramelization.
- Flip and cook another 5 minutes.
- Add the salsa to the skillet and reduce heat to medium low. Simmer for another 5-10 minutes. You’ll want to cut into the thickest part of the breast to make certain it’s no longer pink.
- Add the rice and stir well to combine. Allow to heat through.
- Serve the chicken over the rice.